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Traditional Bolognese Sauce

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This Traditional Bolognese Sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.

A hot pan of freshly made Bolognese sauce with ladle

 

Cook low and slow for the best results

Bolognese sauce is a rich, thick meat sauce that needs to cook for 4 hours. Yes, 4 hours! Trust me (I make this almost weekly)  and you can read the comments to back this up.

 

I’ve had people say (and I do agree) that after 2 hours it does seem like it’s ready and it’s pretty good, but 4 is best.  I’ve had questions about adding the milk and that it seems weird. It’s not and it’s how they do it in Italy. It helps the sauce develop its richness and after 4 hours, you don’t even know that it’s in there.

 

Bolognese sauce, also known in Italy as ragú, originates from one of my favorite Italian cities, Bologna. I did a lot of research before writing this recipe as there are many variations of Bolognese, but this recipe is as close to the real thing.

 

What are the best meats to use?

The meats used in a Bolognese sauce are traditionally 50% each of ground beef and pork with a really great flavor booster, pancetta (Italian unsmoked bacon). You can use all beef if you’re not a pork eater.

 

White wine is added (white is traditional, but you can use red if you prefer) along with a good quality tomato puree, milk and beef stock. The longer this sauce is simmered, the better the flavor so set aside a good 4 hours for the best result. When one would expect oregano or basil to be used in an Italian recipe, seasonings are very minimal in Bolognese. Only salt and pepper is used.

Serving suggestions

This sauce is not only used in Lasagna Bolognese (see pic below) it can also be served with wide, flat tagliatelle, a pasta that can hold the weight of the sauce.

A slice of lasagna on a ladle ready to be served

 

How much sauce does this recipe make?

This traditional Bolognese recipe makes 3 quarts/12 cups of sauce. You will need a large pan for this and the reason I made so much is because this sauce is going in a traditional lasagna Bolognese (which is also very large and really good!) You can find that recipe here > lasagna Bolognese.

 

A ladle full of Bolognese sauce with pan in background

 

Pan tip

Now, it may see obvious to cook this Bolognese sauce in a stock pan, but this is not the best for helping the sauce reduce. As you can see by the images, I use a wide braising pan which is 11-inches in diameter and 4 quarts and can hold all the ingredients. A 4-quart deep skillet will work also.

What is the difference between a Ragu and Bolognese?

Both are Italian sauces with differences, but they are both made with meat and it’s the choice of meats that make the difference in the sauces.  Bolognese (Ragu all Bolognese) originates from Bologna, Italy. Ragu is from Naples Italy. They both use soffrito (carrots, celery, pancetta), white wine, beef broth and tomato sauce. The other difference is the pasta that they are served with. Ragu is served with spaghetti, where Bolognese is served with a wider pasta.

What is a marinara sauce?

Marinara is a tomato based sauce that has not meat. I have an easy recipe for this sauce here easy homemade marinara sauce.

 

Traditional Bolognese Sauce – Step by Step

Step 1 – brown the beef, pork and pancetta, salt and pepper in olive oil and butter. Step 2– Add the veggies. Chopped onion, celery and carrot (then garlic). Step 3 – Mix in the wine and reduce a little. Step  4– Add the tomato puree, beef stock and milk. Mix, partially cover and leave for 4 hours.

 

4 simple steps to cooking the most delicious Traditional Bolognese sauce

Slow Cooker Method

This is the perfect sauce that can be cooked in the slow cooker. Prepare as the recipe instructs and after step 3, transfer the sauce to a slow cooker pre-heated on high and let it cook away for 4 hours.

This sauce freezes really well

I know that this recipe makes a lot of sauce, but it is so good I always make a full batch and freeze the rest because I end up  craving it. To freeze any cooked leftovers, add the cooled sauce to a container with a good lid and seal well. You can keep it frozen for 3 months. To reheat, defrost in the fridge overnight and reheat in a pan.

 

If you’ve tried this Traditional Bolognese Sauce recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

A closeup of the sauce showing just how thick and meaty it is
4.38 from 135 votes
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Traditional Bolognese sauce

This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.

Course Entree
Cuisine Italian
Keyword meatsauce, pastasauce, ragu
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12
384 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 ½ pounds 80/20 ground beef
  • 1 ½ pounds ground pork
  • 6 ounces pancetta chopped finely
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 11 ounces large onion finely chopped
  • 2 celery stalks finely chopped
  • 6 ounces (1 large) carrot finely chopped
  • 5 garlic cloves grated or finely chopped
  • 1 cup white wine or red if you prefer
  • 3 1/2 cups good quality can tomato puree 28 ounces
  • 2 cups milk
  • 1 cup beef stock

Instructions

  1. To a large, heavy saucepan add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.

  2. When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes. Stir in the garlic and cook for 2 more minutes.

  3. Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.

  4. Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.

  5. If you find that the liquid is not reducing, remove the lid completely and make sure the sauce is bubbling. It may get messy.

  6. When done, taste for seasoning and adjust to your taste.
Nutrition Facts
Traditional Bolognese sauce
Amount Per Serving (1 cup)
Calories 384 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7.75g 39%
Sodium 545mg 23%
Total Carbohydrates 13g 4%
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Comments

    • Hi Maggie, I do not drain the meat because the juices are where all the flavor is from the pancetta and you need a little fat in the pan to cook the onions, celery and carrots. Thank you for your question.

      Reply

        • Thanks Chris. I don’t suggest this in the recipe because the fat is needed to cook the vegetable and also has all the flavor from the pancetta which intensifies the flavor as it cooks. I do suggest skimming any fat from the sauce at the end. Thanks for stopping by.

          Reply

  4. Hi there!
    I’m currently making the sauce and was wondering if it thickens over the 4 hours.

    Thank you!

    Reply

  5. This sauce looks amazing and I’m going to try the recipe. I’ve traveled throughout Italy, but I’ve not seen bolognese with quite this much meat. I prefer a meatier version and can’t wait to try this one. I’ll follow up!

    Reply

  6. Hi, just a couple of question. Can this be done in a crockpot? And is the milk necessary? If so, can it be subbed with almond milk?
    Thank you for your time

    Reply

    • Thank you so much for your questions. You could make it in a crockpot. I haven’t tried it, but I would do the first 4 steps of the recipe by browning the onions and garlic first in a pan. Add them to the crockpot then start at step 5 by adding the wine and so on. Cook on high for 4 hours.
      You can just omit the milk. It just add richness and it’s part of the traditional recipe, but it would be better to just leave it out rather than use almond milk.
      I hope you enjoy the sauce.

      Reply

    • I don’t mean to step on anyone’s toes but after reading this question, I can’t help but wanting to stick my nose in. The calcium in milk actually breaks down the proteins in the meat making it much more tender tender. As for the crockpot, this sauce is cooked with the cover ajar so that it evaporates, condenses and thickens as it cooks, and after 4 hours, it is not only thicker but also more flavorful. In a crockpot, this won’t happen. It will stay soupy.

      Reply

  8. This was fabulous! Great recipe. I sautéed the onions, carrots, celery and gar.ic in the olive oil until they started to brown, then I added the pork and beef and cooked until it was no longer pink. I deglazed with the wine, then added all the other ingredients. I added 2 Bay leaves, which is also traditional per my mother in law. After 4 hours, it was done! I cannot say enough how absolutely delicious this came. Perfect recipe! I have made Bolognese before but this is the best recipe so far, other than my mother in law’s recipe. She came over form Italy when she was in her late 20s. Her Bolognese was to die for! She jarred her own tomatoes, ground her own meat, made her own beef stock with beef bones, and never measured a thing. She developed Alzheimer’s before I had learned how to make it from her and have been trying to find the right recipe for years. Now I have it! Thank you!

    Reply

  9. Hi there,
    I’m. It sure what type of wine to use? Or can I skip the wine?
    Can’t wait to make it tonight!

    Reply

    • Hi Shama, it looks like you are using approximately 2/3 of the amount of meat from the recipe. That would mean you would have cut every ingredient by 2/3 to make the recipe work. I hope this helps and you enjoy the sauce 🙂

      Reply

  12. This sounds really good and want to try this sauce. However, I don’t eat pork or pork products. What could I use to substitute?

    Reply

  14. Janette, I recently stumbled across your recipe on Pinterest and decided (after comparing several recipes) to give yours a try. This was actually my first time attempting to make bolognese and I have to tell you that this recipe is DELICIOUS!!! Out of laziness, I decided to use bacon in place of the pancetta and used a red blend as my wine choice. The depth of flavor in this sauce was absoltuely outstanding. I wouldn’t change a single thing about it. Thank you so much for sharing! I am thrilled to add this recipe in my arsenal! Cheers!

    Reply

    • Hi Michael, thank you so much for the wonderful feedback. Bacon is the next best choice to pancetta and the wine choice is totally up to the chef. I’m so glad you like it and it has really become one of the most popular recipes on my website.

      Reply

  15. I’m making your recipe today, it’ll be my fittest time making it, so I’m very excited! It’s a perfect day fur a Bolognese dish today. Thanks for the recipe!

    Reply

  17. I just made this sauce–it is delicious! I’m going to freeze it and serve it to my family on Christmas Eve. I can’t wait to get the reaction:) Thank you for a great recipe!

    Reply

    • Hi Cindy, I’m so glad you like the sauce and I hope everyone enjoys it. I just made some the other day and I’m working through my leftovers. Happy Holidays!

      Reply

  18. Great sauce…Thought that 2 cups of milk might be way too much initially but it was perfect. Sauce needs 4 hours though…you can’t do it right in 2. Once you add your noodles make sure and put a few cups of your starchy water in to help the sauce stick to the pasta. You NEED a thick noodle or pasta shape for this sauce!

    Reply

  19. The first time I made this it was awesome, very flavorful. Couldn’t find pancetta this time and I drained most of the grease. Much more bland tasting. Do u think it’s the absence of the pancetta, the grease, or both? Thanks

    Reply

    • Hi Christina, it does sound like leaving out the pancetta may have been the cause of the bland taste. I have never made it without it so I cannot say first hand. I hope you will be able to find it for the next time you make it.

      Reply

  20. Looking forward to trying this recipe. I’ve used other recipes before with relative success. What’s your thoughts on substituting ground beef with ground veal?

    Reply

    • Hi Terry, I have never tried it using veal so I cannot comment on the flavor, but I have seen recipes using pork and veal so it must be delicious. If you try it, come back and let me know how it is 🙂

      Reply

    • Hi Helene, tomato puree is cooked, peeled and strained tomatoes that is thicker than regular tomato sauce with no added herbs or seasonings with a deeper flavor than tomato sauce. You can also use tomato sauce with no added herbs or seasonings or crushed tomatoes.

      Reply

    • I don’t like to use cup measurements for chopped vegetables as you don’t know how much you have until the vegetable is chopped and don’t know how much to buy. Using ounces in the recipe, people can weigh the vegetables in the produce section as they buy them. The recipe states 2 celery stalks, 1 large onion and 6 ounces of carrot is roughly 1 large. I hope this helps and you enjoy the sauce.

      Reply

  25. This is fabulous! I doubled the recipe the second time I made it. Put it in freezer containers to pull out for all of my pasta recipes.

    Reply

  26. I improvised a little bit.
    Didn’t buy pork & didn’t want to run back out, but I did have 8 links of chicken Italian sausage with peppers & onions (already mixed into the sausage) in the freezer, so I pulled them out, defrosted, removed from the casing and browned that with the beef.
    Also added two finely diced sweet potatoes to bump-up the vitamins/nutrients/roughage/thickening, and – my family likes a sweet pasta sauce, so I added 1/2 cup packed brown sugar.
    Then simmered everything for 4 hours in my amazing smelling house…
    Delicious! Great base recipe – just made a couple of changes to “make it my own.” 😉

    Reply

  29. This is an awesome recipe. I made it this evening and did not deviate from the ingredients at all. I followed the instructions to the T and the results were amazing! Thank you!

    Reply

  30. Love this sooooooo much. It was easy to follow and a fantastic taste. My daughter requested for her birthday meal – and she is 17. Trader Joes does carry a panchetta that works super great. Thanks so much for sharing.

    Reply

    • Thank you so much for the great feedback. This has made my day and I’m so glad you all like it and your daughter is awesome 🙂 Thanks for stopping by.

      Reply

  31. Currently simmering right now. Smells amazing and everyone keeps asking when do they eat. Thank you for sharing this recipe. It’s so easy and perfect..

    Reply

  32. OMG this sauce is amazing. Now I can’t decide if to make spaghetti or lasagna. I followed the directions exaclty and it came out perfect, I did add some mushrooms.

    Reply

  33. Planning to make this as recipe suggests here. Could I lessen the amount of milk by.half and increase beef stock?

    Reply

    • You could lessen the amount of milk and replace with beef stock. The milk just adds richness to the sauce. Come back and tell me how you liked it.

      Reply

    • You can add dried basil (or fresh at the end of the cooking), or dried oregano. I did not add them to the recipe as they are not traditional, but will certainly be delicious. I hope you enjoy the recipe and stop by to let me know how it went.

      Reply

    • Thank you for your question. The sauce should simmer, so the heat should be as low as possible to achieve a simmer because as the sauce thickens, it will spit and can make a mess, this is why I suggest partially covering with a lid. All stoves are different, I use gas but a lot of people have electric stoves and the setting varies, but always go for the lower heat. I hope this helps and you enjoy the sauce.

      Reply

    • Any wine that is good for drinking is good for cooking because if the wine doesn’t taste good, neither will the food and it doesn’t have to be expensive at all. For the Bolognese sauce, white or red wine will work. I hope this helps.

      Reply

  37. I am making a double batch of this right now. We love this sauce, especially in your lasagna recipe.

    Reply

  38. I just finished making this sauce and it’s simmering now. My house smells amazing and I can’t wait to try it. I used my food processor to chopped all the veggies. Thank you for the recipe!!!!

    Reply

  41. Hands down the best spaghetti sauce I ever made. After the four hour simmer I scooped away 6 cups of fat and was left with a thick, meaty and tasty sauce.

    Reply

  43. My recipe is very similar, however, I brown the vegetables, add the meat and cook until the meat browns, as well. Then I add the liquids. Browning the vegetables adds so much added flavor. I also use a bay leaf. My mother in law grew up in Italy and came here as an adult. She was the best cook I have ever had the pleasure of knowing. I make her recipe.

    Reply

  44. Would the recipe still work if I cut it in half, I just don’t need that much. Or would it be better to make the full recipe then just reheat the sauce?

    Reply

    • Yes, you can cut the recipe in half. I haven’t tried it, but I don’t see why it wouldn’t work. You can also make it all and freeze the rest (instructions are at the bottom of the post). I sent you an email, but it came back undeliverable with the email address you provided. I hope you see this and enjoy 🙂

      Reply

  46. Hi Janette,

    I’m entertaining guests for an early dinner (4:00pm). Is there a problem with making it a day before and heating it the day of my dinner party?

    Reply

    • In my opinion, the sauce is better the next day as the flavors have had time to blend together. The sauce is thick when chilled, but will loosen as you reheat. Enjoy your dinner party 🙂

      Reply

  47. I made this Bolognese last night and carefully followed the recipe exactly as written. Wow, this sauce is amazing. I will be making this a lot. Thank you so much for sharing such an outstanding recipe!

    Reply

    • I have not jarred the sauce I prefer to freeze it, and it is a very different canning process because of the meat which I’m not familiar with. I hope this helps and if you make the sauce, please come back and share your thoughts.

      Reply

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